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https://doi.org/10.15567/mljekarstvo.2016.0107

Changes in selected oxysterols in powdered foodstuffs

Sylwia Chudy   ORCID icon orcid.org/0000-0001-8902-5228 ; The Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, Poland
Agnieszka Makowska ; The Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, Poland

Puni tekst: engleski, pdf (174 KB) str. 66-72 preuzimanja: 497* citiraj
APA 6th Edition
Chudy, S. i Makowska, A. (2016). Changes in selected oxysterols in powdered foodstuffs. Mljekarstvo, 66 (1), 66-72. https://doi.org/10.15567/mljekarstvo.2016.0107
MLA 8th Edition
Chudy, Sylwia i Agnieszka Makowska. "Changes in selected oxysterols in powdered foodstuffs." Mljekarstvo, vol. 66, br. 1, 2016, str. 66-72. https://doi.org/10.15567/mljekarstvo.2016.0107. Citirano 05.12.2020.
Chicago 17th Edition
Chudy, Sylwia i Agnieszka Makowska. "Changes in selected oxysterols in powdered foodstuffs." Mljekarstvo 66, br. 1 (2016): 66-72. https://doi.org/10.15567/mljekarstvo.2016.0107
Harvard
Chudy, S., i Makowska, A. (2016). 'Changes in selected oxysterols in powdered foodstuffs', Mljekarstvo, 66(1), str. 66-72. https://doi.org/10.15567/mljekarstvo.2016.0107
Vancouver
Chudy S, Makowska A. Changes in selected oxysterols in powdered foodstuffs. Mljekarstvo [Internet]. 2016 [pristupljeno 05.12.2020.];66(1):66-72. https://doi.org/10.15567/mljekarstvo.2016.0107
IEEE
S. Chudy i A. Makowska, "Changes in selected oxysterols in powdered foodstuffs", Mljekarstvo, vol.66, br. 1, str. 66-72, 2016. [Online]. https://doi.org/10.15567/mljekarstvo.2016.0107

Sažetak
The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk and liquid eggs). The dairy-egg powder was produced in order to facilitate formulation of dry food mixes. Powders were vacuumpackaged and packaged in air atmosphere and stored for 24 months. Changes in contents of selected oxysterols (determined by gas chromatography) were recorded. Regardless of the packaging type, the predominant oxysterol in the dairy-egg powder was α-epoxy-C (7.679 and 5.600 μg/g powder, respectively).

Ključne riječi
oxysterols; powdered foodstuffs; food concentrates

Hrčak ID: 151127

URI
https://hrcak.srce.hr/151127

[hrvatski]

Posjeta: 776 *